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3426 NOTRE-DAME OUEST MONTRÉAL, QC H4C 1P2 | 514.846.3886

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MENU

SPECIAL OFFER ON THURSDAY NIGHT : 3 courses menu for $37

APPETIZERS

Crispy Stuffed Peppers

Smoked King salmon, bacon, shallot, cheddar, homemade ricotta, sweet onion purée

14

Homemade Ricotta Salad

Cucumber, beet, carrot, watermelon radish, Brussels sprout, anchovy vinaigrette

15

Beef Carpaccio

Smoked tomato jam, shallot, parmesan, confit tomato, croutons

16

Irish Black Pudding

Almond, pickled mushroom, grilled broccoli, roasted jalapeno sauce

16

Warm Salad

Eggplant, squash, zucchini, lime, yogurt, crispy broccoli tortellini

14

Snow Crab From Gaspésie

Lemon confit, bay leaf milk foam, mayo, grilled lettuce, Chum salmon caviar

18

MAIN COURSES

Grilled Grey Bream

Creamy squash, potato and garlic purée, pumpkin seed, honey, cranberry

25

Ravioli

Confit Mr.Petit goat stuffing, honey mushroom pasta, pear, crispy cipollini, parmesan

26

Smoked Venison

Red onion purée, fondante potato, chiogga beet, wild elderberry and hibiscus sauce

34

Duck Breast

Blood orange, pearl onions, leeks, kale greens, salsify, celeriac, bone marrow

29

Pan Seared Halibut

Rainbow swisschard, Brussels sprout, plum purée, potato confit, tangerine peel oil

31

DESSERTS

Chocolate MousseGinger ice cream, gingerbread, lemon meringue, cocoa juice

10

Coco Milk Cake

Chocolate ice cream, marshmallow, confite pear, honey, tarragon

10

Pineapple and Jalapeno

Almond cake, honey ice cream, cardamom milk foam, jalapeno jam

10

Québec Cheeses Apple and honey butter, crackers, caramelized nuts

10

The Full Irish

Gaspor sausage, fried egg, back bacon, black pudding, milk-fed piglet liver, Colcannon, grilled tomato, soda bread

18

Smoked Fish

Scrambled eggs, apple coleslaw, crème fraîche, lime, capers, grilled bread

17

Shrimps Guedille

Milk bread, lemon confit mayo, jalapeno, mint, potato, greens

19

Homemade Waffles

14.5

Stuffed Potato

Mr.Petit veal chili, 63o egg, cheddar, salsa verde, lime crème fraîche

15.5

Breakfast sandwich

Homemade peppered sausage, English muffin, fried egg, cheddar, hashbrown

15

Granola

Homemade goat yogurt, Gaudreau warm honey, fresh fruit

13(Small 6.5)

NutellOO or Jam

(with grilled bread $4)

2.5

Homemade Ketchup

1.5

evoo-group

ABOUT EVOO

Saint-Henri occupies an important place in the rich history of Montreal. First rural, the landscape of this neighborhood changed with the pace of industrial growth, always attracting more workers to the region.

EVOO recognizes itself in the creativity and the ambition of the artisans who contributed to making this neighborhood what it is today.
The team of culinary artisans ensures that everything they prepare is made from scratch, in house, by hand. Committed to the quality of local products, they work closely with local farmers to create their menu and offer the neighborhood of Saint-Henri something to remember, without forgetting a daring selection of wine and cocktails.
EVOO promises discoveries and nostalgia with every bite!

THE TEAM

Peter Saunders, Sophie Ouellet and Claudie Harvey met while working together at restaurant DNA in early 2008. After quickly forming a unique and lasting friendship they realized each others talents. They often talked about their dreams of one day having a restaurant of their own. That dream has now been realized in the form of EVOO.

evoo-peter

• PETER •

Dublin born and raised, Peter studied professional cookery at Dublin’s Cathal Brugha Street. From here he went on to work at Dublin’s Michelin starred l’Écrivian. Peter held the position of chef de parti in l’Écrivain. Here he worked primarily on pastry and discovered his love for bread making. After 18 months at l’Écrivian Peter left Ireland for a one year working holiday in Canada. Soon after he landed in Montreal, Peter realized he was in a city that he loved. He is now a Canadian permanent resident.

In April 2008 Peter started working in Derek Dammann DNA. He held the position of chef de parti for three and a half years before leaving to be the sous chef at Stelio Perpmbelon’s Sinclair, eventually going on to become the chef de cuisine.

In early 2012 Peter started planning to open his own restaurant with Sophie Ouellet and Claudie Harvey and in July 2012 EVOO was born.

evoo-claudie

• CLAUDIE •

Raised in Lac-St-Jean, Claudie Harvey grew up in a village where her parents ran a grocery store, which brought her, at a very young age, to take her first steps into the world of work. At 19 years old, she decided to leave Quebec to explore Canada. Her journey lead her  to Whistler, British Columbia, where she worked as a waitress in an organic  bistro.

Passionate for the tourism and the restaurant industry, she came back to Quebec to study at the Institut de Tourisme et d’Hôtellerie du Québec in international hotel management. During her studies, she worked in food service at DNA restaurant and Burgundy Lion. In summer 2010, she did an internship at a resort in Jamaica to improve her experience in various departments of hotel management. Finally, she completed her diploma with an internship in the sales departement at the Westin Montreal, where she worked , after graduation, for more than a year, as a housekeeping supervisor.

In early 2012 Claudie joined forces with her friends and ex-colleagues Sophie Ouellet and Peter Saunders and by July of that same year EVOO was born.

evoo-sophie

• SOPHIE •

After completing a Bachelor of Music at the University of Montreal, Sophie Ouellet decided to temporarily put aside her saxophone to pursue her passion: cooking.

She enrolled in the school kitchen ITHQ and completed her diploma in French cuisine followed by a specialization in pastry. She soon began working in some of Montreal’s most recognized restaurants: Les Chèvres et le chou, Bronte, and finally at DNA where she spent three and a half years as Sous Chief alongside Derek Dammann.

In winter 2010, she won first place in the contest “Toqué des fromages d’ici” at the Montreal High Lights Festival. This paved the way for her trip to Melbourne, Australia, where she worked with Shannon Bennett at Vue de Monde restaurant. Upon her return, she made a stopover in Paris for an internship with Jacques Genin, renowned pastry chef. This trip was a turning point in her career and her desire to open her own restaurant was now no longer an option but an undeniable outcome. Finally back, the restaurant Sinclair at Hotel St-Sulpice allowed Sophie to reconnect with the kitchen in Montreal, holding the position here as chef de cuisine. It was now time to take the plunge and in July 2012, with Claudie Harvey and Peter Saunders at her side, they opened EVOO, where they will serve cuisine soignée.


PRESS

Canada’s Best New Restaurants of 2013

The brainchild of three first-time restaurateurs - Peter Saunders, Sophie Ouellet and Claudie Harvey - who met while working in the acclaimed former DNA kitchen, EVOO ushers in a modern, stylish-yet-casual dining experience to Montrealers.

Read More
13/11/2013

EVOO for Brunch in St-Henri

I’ve been hearing quite a bit about EVOO since it has been open. The most recent article on this resto was the inclusion in a New York Times write up on St-Henri. Not bad. Reading up on their webpage, the team behind the restaurant is pretty impressive with all three doing time at the late DNA and other restaurants such as Sinclair, and Burgundy Lion.

Read More

22/05/2013

A Creative Buzz Charges a Montreal Neighborhood

Heavy industry sustained the southwest Montreal neighborhood of Saint-Henri for more than a century. But after most factories shut down in the mid-1900s, Saint-Henri was left a gritty district of discount shops and greasy spoons whose main attraction was the Atwater Market farmers’ bazaar. Now, Saint-Henri’s low rents are drawing young creative types...

Read More

12/05/2013

8 restos de brunchs originaux

EVOO Cuisine Soignée propose depuis peu de sustenter les estomacs dans Saint-Henri. Le soir, on y sert une cuisine française fusion qui, lors du brunch, se décline en plat de saucisses, d’œufs, de bacon, de boudin noir, de foie de porcelet et de pain, en assiette composée de jambon de porcelet de lait, d’épinards, de béchamel et de cheddar ou en plat de crevettes sautées, d’œufs pochés et de poivrons rouges. ...

Read More

03/04/2013

Haute Cuisine with a Whole Lotta Heart at EVOO

Sometimes, when you walk into a restaurant for the first time, you can just tell that it’s a labour of love. And that was Peter Saunders’ goal in opening EVOO alongside partners Sophie Ouellet and Claudie Harvey, who met working in the kitchen at the now defunct DNA.“We wanted to open a place that we would want to go and eat, a place for fine dining but in a more casual atmosphere.

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21/03/2013

Les bonnes fourchettes

Cet établissement va assurément devenir un grand restaurant, avec ces trois jeunes qui arrivent du resto DNA et qui semblent avoir très bien appris. On y offre une cuisine simple, comme le cigare aux choux au lapin, l’oeuf croustillant ou encore le surprenant, surtout en ce moment, carpaccio de cheval.

Read More

15/03/2013


Events

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JEUDI À 37$

Every Thursday night, we are proposing a 3 courses (appetizer, main course and dessert) for only $37.

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BAR À BULLES

Every first weekend of every month come celebrate with us with our bar à bulles!
Choose your bubbles, your homemade purée and your fresh squeeze juice and do your own mimosas at your table.

POST

BRUNCH – TEMPS DES SUCRES

BRUNCH | Les 9 et 10 avril prochains, on vous propose un menu brunch inspiré du temps des sucres.

…Un festin que vous ne voulez assurément pas manquer!

Voici notre menu:
OMELETTE SOUFFLÉE
Jambon de porcelet Gaspor confit, oignon caramélisé, cheddar fumé, poivron, hashbrown

GAUFRES AU PORC EFFILOCHÉ
Œuf au plat, mousse à la bière, sirop d’érable, peau de porc croustillante

CAILLE GRILLÉE
Fève au lard, mélasse, balsamique, cipollini croustillant, sirop d’érable, pain grillé

TARTELETTE AUX LÉGUMES GRILLÉS
Ricotta maison, tomates confites, zucchini, poivron, sauce aux herbes

BEDAINE DE PORC RÔTIE
Sirop d’érable, pomme de terre rôtie, salade de chou crémeuse

SOUPE AUX POIS
Soffrito, mousse à l’érable, céleri-rave croustillant

BEIGNETS AU SUCRE

PUDDING CHÔMEUR

CRETON ET PAIN GRILLÉ

FÈVE AU LARD


PHOTOS

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CONTACT

3426 RUE NOTRE-DAME OUEST

MONTRÉAL, QC H4C 1P2

514.846.3886

info@restaurantevoo.com

Mon – Tue : Closed

Wed: Supper from 6:00pm to 10:30pm

Thu – Sat : Brunch from 10:00am to 2:00pm – Supper from 6:00pm to 10:30pm

Sun : Brunch from 10:00am to 3:00pm

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